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Pioneer Woman Turkey Pot Pie

Pioneer Woman Turkey Pot Pie - recipe card
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This is a rich, comforting pot pie filled with tender turkey, garden vegetables, and a velvety herb-flecked gravy, all wrapped in a golden, flaky crust. It’s a classic Thanksgiving leftover makeover that tastes even better than the original dinner.

Ingredients

Scale
  • 1 sheet (half of a 17.3-oz package) puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 1/2 cup celery, thinly sliced (about 1 stalk)
  • 1/2 cup carrots, peeled and diced (about 1 medium carrot)
  • 1/2 cup cremini mushrooms, sliced
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken or turkey broth
  • 1/2 cup whole milk
  • 2 cups cooked turkey, shredded or diced (about 10 oz)
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/2 teaspoon fresh sage, chopped (or 1/4 teaspoon dried)
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 400°F / 200°C (or 375°F / 190°C for a deeper pie dish). Place a baking sheet on the bottom rack to catch any drips. Have ready a 9-inch pie dish or a 2-quart baking dish.
  2. On a lightly floured surface, roll out the puff pastry sheet to about 1/8-inch thick. Cut into a shape slightly larger than your baking dish. Place on a parchment-lined plate and refrigerate while you prepare the filling.
  3. Melt the butter in a large skillet over medium heat. When the butter foams and stops sizzling, add the onion, celery, carrots, and mushrooms. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onions are translucent.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. The mixture will become pasty and coat the vegetables; cooking the flour removes the raw taste.
  5. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk, whisking continuously. Bring the mixture to a simmer over medium heat, then reduce heat to medium-low and let it bubble gently for 2-3 minutes until thickened to a gravy consistency.
  6. Stir in the heavy cream, cooked turkey, thawed peas, thyme, sage, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Allow the filling to simmer for an additional 2 minutes. Taste and adjust seasoning if needed. Remove from heat and let cool for 5 minutes.
  7. Pour the filling into the prepared pie dish. Make sure it is evenly distributed. If you are using a deep dish, the filling should come to within 1/2 inch of the rim.
  8. Remove the chilled puff pastry from the refrigerator. If using a solid sheet, you can cut decorative slits in the center for steam vents. Alternatively, cut the pastry into 1-inch strips and create a lattice top. Place the pastry over the filling, tucking the edges inside the dish. Crimp with a fork or your fingers to seal.
  9. Brush the top of the pastry with the egg wash, covering all exposed pastry. This will give it a shiny, golden finish.
  10. Place the pot pie on the prepared baking sheet to catch any overflow. Bake for 25-30 minutes, or until the pastry is puffed and deep golden brown. The filling should be bubbly and visible through the vents.
  11. Check the internal temperature of the filling: it should be at least 165°F / 74°C to ensure the turkey is reheated properly. If the crust is browning too quickly, tent loosely with foil for the last 10 minutes.
  12. Remove from the oven and let rest for 10-15 minutes before serving. This allows the filling to set and prevents burning, while the crust stays crisp.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The puff pastry will soften; to regain crispness, reheat in a 375°F / 190°C oven for 10-15 minutes. Freezing: Assemble the pot pie unbaked, but do not brush with egg wash. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To bake from frozen, brush with egg wash (optional) and bake at 375°F / 190°C for 50-60 minutes, until the filling is bubbly and the crust is golden. Cover the crust with foil if it browns too quickly. Single-serving portions can be reheated in the microwave at 70% power for 2 minutes, but the crust will not be crispy.

Nutrition

Keywords: turkey pot pie, pot pie with turkey, leftover turkey recipe, chicken pot pie variation, comfort food, Thanksgiving leftover, flaky pie crust, creamy turkey casserole, weeknight dinner, American pot pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-turkey-pot-pie-recipe/